One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

Heat the oil in a large pan, add the chicken, then fry until lightly browned. Add the veg, then fry for a few mins more. Stir in the herbs and stock. Bring to the boil. Stir well, reduce the heat, then cover and cook for 40 mins, until the chicken is tender.

Stir the beans into the pan, then simmer for 5 mins. Stir in the parsley and serve with crusty bread.

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Comments, questions and tips

Comments (129)

Adam Ryan25th Nov, 2016

3.75

After reading earlier reviews I added garlic, chopped smoked bacon, extra thyme, dried herbs de Provence and bouquet garni to the pot. To give it some colour I added a tin of borlotti beans and a bag of frozen soya beans. It was devine. I didn't bother to add creme fraiche, as suggested by another reviewer, as it didn't need it in the end. I think it would have been very bland without a little additional 'help'.

After reading previous comments I fried garlic with the onions, added a bouquet garni to the casserole, lots of fresh thyme and added fried smoked back bacon rasher slivers and lots of black pepper to the dish prior to the 40 minute simmer. I used borlotti and broad beans, which gave some colour, as my local supermarket didn't have the beans listed in the recipe. After all that tinkering, it was lovely. Without the tinkering I think it would have tasted very bland and looked very beige. The end result was very tasty and I would make it again.

lovely recipe cook this often, however i have changed this slightly by putting cauliflower in which helps thicken into a sauce. also family like creamier sauces so add a little creme freche and corn flower to thicken. lovely!

I love this dish and make it often as a mid-week meal that is healthy, tasty and filling. I've made it following the recipe exactly but also adapting it depending on what I have in (I often use a leek instead of an onion and sometimes use some new potatoes instead of beans). However, if you use a good quality stock, fresh veggies and nice chicken then the flavours of the ingredients sing and it doesn't need much else.

Have just cooked this and agree with the other comments that it is soup rather than a stew and it would be bland and colourless without additions. So I added garlic and coloured beans as suggested and also added baby potatoes and splash of tabasco and will now eat it but its not recipe would use again.

Lovely. Really simple but flavoursome. Difficult for me to understand why anyone would find it bland with so much onion, celery and herbs. Have made it a couple of times now and find it a filling but non-calorific mid-week meal. There is a fair amount of veg chopping.

A bit bland and lacking in colour - no garlic or any other serious seasoning - I agree with mrsljpowell that it tastes like hospital food and i'm sure kids like it because of this. If I did it again I'd whack up the pepper and maybe even add some chorizo or bacon to give it a bit of a boost.

My kids (8 months and 2.5 years old) and I love this dish! It's so moreish and so easy and cheap ... and it's healthy! Each time I've added more veg - usually some parsnip and more carrots, and I add only 500ml of stock as it's a bit saucy otherwise!

This is one of those recipes that's much greater than the sum of the parts. Tasty and very filling - couldn't believe how much food you get for the calories. I'm doing the 5:2 diet and this is perfect for a fast day. I used half and half flageolet and kidney beans as didn't have any haricots, but otherwise followed the recipe to the letter. I recommend using proper homemade stock if you can, but would probably still be nice with a cube.

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